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How To Bake
1- Defrost the snails overnight in the fridge, or for a couple of hours, at room temperature until they become soft.
2 Lay baking paper on a baking tray and place the snails on the tray allowing enough space in between for each one to rise. They will need to become 2 -3 times bigger than they were when frozen.
3- Place the tray in the oven, set the oven at 25 to 30°C, (NO FAN ), sprinkle some water on the snails, moisture will help them to rise more easily. Rising will take 1 to 2 hours depending on your oven setting. Each time you open the oven door, it is a good idea to sprinkle more water on them to make sure they are not too dry on the surface.
4- Once the snails reach 2 - 3 times bigger than their size when frozen, gently brush on some egg wash (whisked egg) and set the oven at 190°C
5- Then fan bake them for around 20 minutes until they are a golden-brown color.
6- Once the snails are fully baked, transfer them onto a cooling tray. Leave them for 10 minutes before you enjoy
Ingredients
Pastry [Wheat flour, milk, butter (milk), sugar, yeast (soy), salt, improver (soy flour, wheat flour, vegetable fat, dextrose, antioxidant (ascorbic acid), enzyme (amylase)] Vanilla custard (20%) [sugar, thickener (1414), milk solids, dextrose, vegetable fat (palm oil, lactose (milk), milk protein), vegetable gums (401, 407, 410, 415), maize starch, salt, natural flavour, colours (102, 110, 171), preservative (202)], raisin, sugar, cinnamon.
Contains: milk, wheat, gluten, soy.
May contain: sesame.
| NUTRITION INFORMATION | ||||
|---|---|---|---|---|
| Servings per package: | 1 | |||
| Serving size: | 120 | g | ||
| Average Quantity per Serving |
Average Quantity per 100 g |
|||
| Energy | 1750 | kJ | 1460 | kJ |
| Protein | 7.3 | g | 6.1 | g |
| Fat, total | 16.2 | g | 13.5 | g |
| - saturated | 10.3 | g | 8.6 | g |
| Carbohydrate | 59.3 | g | 49.4 | g |
| - sugars | 22.8 | g | 19 | g |
| Sodium | 427 | mg | 356 | mg |
